Deducted | Remarks |
5 | 4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. -
4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.///No sanitizer present at time of inspection for dish machine or 3 compartment sink. |
4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)///Slicer/chopper on wall in kitchen has food residue present. |
1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Bottom shelf of silver RI freezer has food debris. |
1 | 4-901.11 Allow utensils to air dry before stacking.///Several serving pans and trays stacked wet. |
1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve dessert containers facing up on shelf behind line. |
2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Missing ceiling tile in women's restroom. |
1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light going out in hood.
6-501.14 Clean restroom exhaust vent cover.///Vent covers in restrooms have dust visible. |